Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient's diet.

Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.

Evaluation of phosphorus, protein, and n-3 fatty-acid content in 15 marine fish species identifies the species most beneficial to renal patients.

OBJECTIVE: Among 15 marine fish species, we sought to identify those most beneficial to renal patients by evaluating their phosphorus (P), protein (PC), and n-3 fatty-acid (n-3 PUFA) content. DESIGN: These 15 species are all edible. They were obtained and sampled randomly, and were filleted to obtain 100g, enabling us to perform the analysis in triplicate. Crude protein was analyzed with a Kjeltec, and minerals were analyzed using atomic absorption spectrophotometry. RESULTS: The PC values (g/100g) ranged from 14.3 (blue runner; BR) to 22.8 (California butterfly ray). The fish with the highest P (mg/100g) content were spotted sea trout (ST), gafftopsail fish (CF) (289), and BR (274), followed by smalltail shark (272). The species with the lowest ratio of P:n-3 PUFA was dollar fish (DF) (0.28), followed by BR, ST, and vermilion snapper (range, 0.28 to 0.67). The highest ratio of P:n-3 PUFA was found in the small-tail shark (11.6). Fish with a high n-3 PUFA/g PC content were DF (41.7), BR (38.05), ST (34.8), and CF (22.5). There was a tendency of P to increase as muscle fat increased (mg P/100g), i.e., lean fish (194), semifatty fish (239), and fatty fish (262). CONCLUSIONS: The regular inclusion in the diet, at least three times a week, of the species DF, BR, CF, ST, caitipa mojarra, vermillion snapper, and pot snapper can be considered beneficial to the general health status of renal patients.